Poppy Seed Chicken

5 Chicken Breast
2 Tbl Butter
2 Tbl Flour
3/4 cup milk
1 can 3.5 oz mushroom plus liquid
1 cup sour cream
1 Tbl lemon juice
1 1/2 Tsp seasoning salt
1/2 cup chicken stock
1/2 cup Parmesan cheese
1 Tbl Sherry
Salt and Pepper to taste
Poppy seeds
25 Ritz Crackers
1/2 cup butter melted

Boil chicken until tender, reserving 1/2 cup strained stock. Take chicken off bone and cut into bit-sized pieces.
Make cream sauce by melting 2 T butter in saucepan. Add flour and stir. Add salt and pepper to taste. Mix in mushrooms and liquid, sour cream, lemon juice, seasoning salt, chicken stock, Parmesan cheese, chicken and sherry.
Put in a 2 quart shallow casserole. Generously sprinkle poppy seeds over casserole. Then sprinkle with crushed Ritz crackers which have been combined with melted butter. Bake at 325 degrees for 30 minutes.

This recipe was shared with me by Debbie McCollough, a dear sweet friend. This recipe was Garnet Miller's and it always brings back special memories for Debbie. And if you knew this sweet dear woman and her husband it brings special memories for all of us.